{"title":"Effect of Streptococcus thermophilus extract on Lactiplantibacillus plantarum acidification and propagation in milk fermentation","authors":"Kun Wang, Chengjie Ma","doi":"10.1111/1471-0307.13109","DOIUrl":null,"url":null,"abstract":"<p>The probiotic <i>Lactiplantibacillus plantarum</i> could not independently ferment milk to form yoghurt. In this study, the effect of <i>Streptococcus thermophilus</i> extract on the acidification and propagation capabilities of <i>L</i>. <i>plantarum</i> during milk fermentation was investigated. The results showed that the addition of <i>S</i>. <i>thermophilus</i> crude cell extract significantly shortened the fermentation time and promoted the propagation of <i>L</i>. <i>plantarum</i>. Moreover, the addition of 0.2% <i>S</i>. <i>thermophilus</i> cell extract resulted in a higher acidification rate (final pH: 4.53) at 72 h of fermentation and a higher <i>L</i>. <i>plantarum</i> cell count (log 8.31 cfu/g) at 24 h of fermentation at 37°C. It was speculated that the presence of amino acids and free nucleotides in <i>S</i>. <i>thermophilus</i> lysate might have played an indispensable role during milk fermentation by <i>L</i>. <i>plantarum</i>. This study provided a novel strategy for utilising <i>L</i>. <i>plantarum</i> to ferment milk without using exogenous food ingredients.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":2.5000,"publicationDate":"2024-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Dairy Technology","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/1471-0307.13109","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
The probiotic Lactiplantibacillus plantarum could not independently ferment milk to form yoghurt. In this study, the effect of Streptococcus thermophilus extract on the acidification and propagation capabilities of L. plantarum during milk fermentation was investigated. The results showed that the addition of S. thermophilus crude cell extract significantly shortened the fermentation time and promoted the propagation of L. plantarum. Moreover, the addition of 0.2% S. thermophilus cell extract resulted in a higher acidification rate (final pH: 4.53) at 72 h of fermentation and a higher L. plantarum cell count (log 8.31 cfu/g) at 24 h of fermentation at 37°C. It was speculated that the presence of amino acids and free nucleotides in S. thermophilus lysate might have played an indispensable role during milk fermentation by L. plantarum. This study provided a novel strategy for utilising L. plantarum to ferment milk without using exogenous food ingredients.
期刊介绍:
The International Journal of Dairy Technology ranks highly among the leading dairy journals published worldwide, and is the flagship of the Society. As indicated in its title, the journal is international in scope.
Published quarterly, International Journal of Dairy Technology contains original papers and review articles covering topics that are at the interface between fundamental dairy research and the practical technological challenges facing the modern dairy industry worldwide. Topics addressed span the full range of dairy technologies, the production of diverse dairy products across the world and the development of dairy ingredients for food applications.